| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Minced onion |
| 1 |
tb |
White-wine vinegar |
| 1/4 |
c |
Water |
| 1 |
ts |
Ground coriander |
| 1/2 |
|
Stick cold unsalted butter; cut into 4 pieces |
|
|
; (1/4 cup) |
| 3/4 |
lb |
Sea scallops |
|
|
Vegetable oil for brushing the scallops |
| 2 |
tb |
Minced fresh coriander |
INSTRUCTIONS
In a small heavy saucepan simmer the onion, the vinegar, the water, and the
ground coriander until the liquid is reduced to about 1 tablespoon and
whisk in the butter, 1 piece at a time, lifting the pan from the heat
occasionally to let the mixture cool adding each new piece of butter before
the previous one has melted completely. (The sauce should not get hot
enough to liquefy. It should be the consistency of thin hollandaise.)
Season the sauce with salt and pepper, transfer it to a bowl set in a
larger bowl of warm water, and keep it warm.
Brush the scallops with the oil, heat a ridged grill pan over high heat
until it is hot and just begins to smoke, and in it grill the scallops, for
5 minutes on each side, or until they are cooked through. Whisk the fresh
coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange
the scallops on it.
Serves 2.
Gourmet March 1993
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